- SAUCE
- 2 teaspoons cornstarch
- 1 cup orange juice
- 1 tablespoon lime juice
- 1 tablespoon honey
- Ricotta Cream
- 2/3 cup fat-free ricotta cheese
- 2 tablespoons fat-free cream cheese
- 1 tablespoon honey
- 1 lime, zested
- 1 teaspoon vanilla extract
- Pancakes
- 1 cup oat bran
- 1 cup whole grain pastry flour
- 1/2 teaspoon baking powder
- 1 cup baking soda
- 3 egg whites
- 2 cups buttermilk
- 2 cups mixed berries
- To make the sauce: Place the cornstarch in a cup. Add 2 tablespoons of the orange juice and stir until smooth.
- Place the remaining orange juice in a small saucepan. Add the lime juice and honey and cook, stirring constantly, over medium heat for 1 minute, or until the honey is dissolved. Add the cornstarch mixture. Cook, stirring constantly, for 1 minute, or until thickened. Remove from the heat and set aside to cool. Cover and refrigerate for at least 3 hours before serving.
- To make the ricotta cream: In a food processor or blender, process the ricotta until smooth. Add the cream cheese, honey, lime peel, and vanilla extract. Process until smooth. Refrigerate until ready to use.
- To make the pancakes: Preheat the oven to 200 degrees F. Coat a baking sheet with cooking spray.
- In a large bowl, combine the oat bran, flour, baking powder, and baking soda.
- In a medium bowl, combine the egg whites and buttermilk. Add to the flour mixture and stir just until blended.
- Heat a large nonstick skillet coated with cooking spray over medium heat. For each pancake, spoon about 3 tablespoons batter into the skillet and spread to form a 3 inch pancake. Cook for 2 minutes, or until tiny bubbles appear on the surface and the edges begin to look dry. Flip and cook for 2 minutes, or until golden. Place the pancakes on the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining batter to make a total of 8 pancakes.
- For each serving, spread a pancake with the ricotta cream and top with a second pancake. Drizzle with the sauce.